EPCOT: 2017 Food and Wine Festival Booths and Menus


Menus and booth list have been released for 2017 Food and Wine Festival at EPCOT. This years festival will cover a record 75 days, from August 31 through November 13, 2017. This year their will be 35 food booths, to help celebrate EPCOT’s 35th Anniversary.

2016 EPCOT Food and Wine Festival album can be found here. Many of the items from 2016, will be returning for 2017.

Active Eats – NEW for 2017!


  • Loaded Mac ‘n’ Cheese with Nueske’s® Pepper Bacon, Cheddar Cheese, Peppers and Green Onions
  • Roasted Verlasso Salmon with Quinoa Salad and Arugula Chimichurri (GF)
  • Sweet Avocado Crema with Strawberries, Yellow Cake and Tortilla Streusel


  • M.I.A. Beer Company HRD WTR Cucumber & Lemon Lime Hard Sparkling Water, Doral, FL
  • Chateau Ste. Michelle Cold Creek Riesling, Washington
  • Evolution by Sokol Blosser Pinot Noir, Willamette Valley

2017 Africa 


  • Berbere-style Beef Tenderloin Tips with Onions, Jalapeños, Tomato and Pap (GF)
  • Spicy Ethiopian Red Lentil Stew with Vegan Yogurt and Quinoa
  • Spinach and Paneer Cheese Pocket with Mint Raita


  • Ernie Els “Big Easy” Chenin Blanc, Western Cape
  • Simonsig Pinotage, Stellenbosch
  • Jam Jar Sweet Shiraz, Western Cape


The Almond Orchard Hosted by Blue Diamond Almond Breeze – NEW for 2017!


  • Banana Almond Sundae layered with Fresh Berries and topped with Dark Chocolate and Blueberry Almonds


  • Veuve Clicquot Ponsardin “Yellow Label” Brut
  • Dom Pérignon Brut
  • Moët & Chandon Brut Rosé Imperial
  • Cold Brew Coffee with Almond Milk Foam

2017  Australia 


  • Grilled Sweet and Spicy Bush Berry Shrimp with Pineapple, Pepper, Onion and Snap Peas (GF)
  • Grilled Lamb T-Bone with Mint Pesto and Potato Crunchies (GF)
  • Lamington: Yellow Cake Dipped in Chocolate and Shredded Coconut


  • Coopers Brewery Original Pale Ale
  • Robert Oatley McLaren Vale Shiraz
  • Hope Estate “Wollombi Brook” Semillon, Hunter Valley

2017 Belgium 


  • Belgian Waffle with Berry Compote and Whipped Cream
  • Beer-braised Beef served with Smoked Gouda Mashed Potatoes
  • Belgian Waffle with Warm Chocolate Ganache and Whipped Cream


  • Hoegaarden Witbier
  • Leffe Blonde Belgian Pale Ale
  • Stella Artois Hard Cidre
  • Chilled Coffee featuring Godiva Chocolate Liqueur

2017  Brazil 


  • Escondidinho de Carne – “Little Hidden One”: Layered Meat Pie with Mashed Yucca (GF)
  • Crispy Pork Belly with Black Beans, Tomato and Onions (GF)
  • Pão de Queijo: Brazilian Cheese Bread (GF)


  • M.I.A. Beer Company Barbosa Black Beer, Doral, FL
  • Lidio Carraro Chardonnay
  • Frozen Caipirinha featuring LeBlon Cachaça


2017 Brewer’s Collection 


  • Lebkuchenherz: Decorated Gingerbread Heart


  • Radeberger Zwickel Pilsner (Unfiltered)
  • Hacker-Pschorr Hefe Weisse Naturtrüb
  • Schöfferhofer Hefeweizen Pomegranate Beer

2017  Canada 


  • Canadian Cheddar Cheese Soup served with a Pretzel Roll
  • “Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce (GF)


  • Moosehead Radler: Lager infused with Grapefruit, Grape and Lemon Juices
  • Neige Premiere “Apple Ice Wine”, Québec
  • Fielding Estate Red Conception, Niagara Peninsula

The Cheese Studio, Hosted by Boursin® Cheese – RETURNING!


  • Braised Beef “Stroganoff” with Tiny Egg Noodles, Wild Mushroom, and Boursin Garlic and Fine Herbs Cheese Sauce
  • Savory Caramelized Onion Boursin Garlic and Fine Herbs Cheese Tart with Cold Arugula Salad and Aged Balsamic
  • Cheese Trio: Profiterole topped with Boursin Garlic and Fine Herbs Cheese and Orange Apricot Jam, Smoked Salmon Pinwheel with Boursin Shallot and Chive Cheese and Everything Seasoning and Strawberry Macaroon with Boursin Pepper Cheese


  • Leth Steinagrund Gruner Veltliner, Austria
  • Liberated Pinot Noir, California

2017 China 


  • Beijing Roasted Duck Bao Bun with Hoisin Sauce
  • Spicy Chicken Bao Bun
  • Black Pepper Shrimp with Garlic Noodles
  • Chicken Potstickers


  • Tsingtao Lager
  • Ritzy Lychee with Courvoisier Cognac VS and Smirnoff Vodka
  • Happy Peach with DeKuyper Peach Liqueur and Myers’s Dark Rum
  • BaiJoe Punch with Chinese Bai Jui Spirit, Lychee, Coconut and Pineapple Juice
  • Mango Bubble Tea with Assam Black Tea and Milk (Non-Alcoholic)


2017  Chocolate Studio 


  • Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey-Caramel (GF)
  • Sweet Dark Chocolate Raspberry Torte with Whipped Cream and Raspberry Dust


  • Justin Cabernet Sauvignon, Paso Robles
  • Banfi Rosa Regale, Piedmont
  • Lenotti Recioto della Valpolicella, Italy
  • RL Buller Fine Muscat

Coastal Eats – NEW for 2017!


  • Lump Crab Cake with Napa Cabbage Slaw and Avocado Lemongrass Cream
  • Baked Shrimp Scampi Dip with Sourdough Baguette
  • Seared Scallops with Roasted Corn and Butterbean Succotash and Chili-Chipotle Butter Sauce


  • Erath Pinot Gris, Oregon
  • Soter Planet Oregon Pinot Noir


2017  Craft Beers 


  • Chilled Scotch Egg wrapped in Sausage with Mustard Sauce
  • Zesty Cheeseburger and Cheddar Cheese Macaroni Handwich
  • L’Orange Cotton Candy: A mixture of Lime and Orange Cotton Candy


  • M.I.A Beer Company 305 Golden Ale, Doral, FL
  • JDub’s Passion Wheat, Sarasota, FL
  • Central 28 Trekkerbier Farmhouse Ale, DeBary, FL
  • Playalinda Brewing Company Blonde Ale, Titusville, FL
  • Florida Beer Company Passport 35 Triple Chocolate Milk Stout, Cape Canaveral, FL
  • Cigar City Guayabera Citra Pale Ale, Tampa, FL
  • Bright Horizons: Sprite® with Multi-flavored Boba Pearls (Non-Alcoholic)


Earth Eats from The CHEW — NEW for 2017!


  • Ricotta and Zucchini Ravioli with Rustic Tomato Sauce
  • Grilled Beef Skewer with Romaine, Apricots, and Feta Cheese
  • Peanut Butter and White Chocolate Mousse with a Caramel Drizzle


  • Kurt Russell’s Gogi Wines Chardonnay Gogi “Goldie”, California
  • Kurt Russell’s Gogi Wines Pinot Noir, California
  • Redstone Meadery Black Raspberry Mead

2017  Farm Fresh 


  • Crispy Chicken with Griddled Cornbread and Red Eye Gravy
  • Roasted Beet Salad with Green Beans, Feta Cheese, Minus 8 Vinaigrette and Toasted Walnuts (GF)


  • Gumption Citrus Freak Hard Cider, Middlebury, VT
  • Woodchuck Raspberry Hard Cider, Middlebury, VT
  • Two Henrys Elderberry Cream Hard Cider, Plant City, FL
  • Florida Orange Groves Mango Mama Wine

Flavors from Fire – NEW for 2017!


  • Piggy Wings: Roasted Pork Wings with Korean BBQ Sauce and Sesame Seeds
  • Smoked Corned Beef with Warm Crispy Potatoes, Pickled Onions and Blonde Ale Beer Fondue featuring BelGioioso Romano and America Grana Cheeses
  • Sweet Pancake with Spicy Chipotle Chicken Sausage, Onion Jam and Maple Butter Syrup
  • Chocolate Picante: Dark Chocolate Mousse with Cayenne Pepper, Chili Powder and Raspberry Dust


  • Orlando Brewery Smokin’ Blackwater Porter
  • Ravenswood Zinfandel, Napa Valley
  • Swine Brine featuring Evan Williams Bourbon

2017  France 


  • Moelleux au Fromage de Chèvre et Épinards: Warm Goat Cheese Pudding with Spinach (GF)
  • Croissant aux Escargots: Escargot Croissant with Garlic and Parsley
  • Boeuf Bourguignon, Purée de Pommes de Terre: Cabernet Sauvignon Braised Beef with Mashed Potatoes
  • Crème Brûlée à la Confiture de Framboises: Crème Brûlée with Housemade Rasberry Jam (GF)


  • La Passion Martini Slush: Vodka, Grey Goose Le Citron, Cranberry and Passion Fruit Juice
  • Chardonnay, Bouchard Ainé & Fils
  • Château les Graves de Barrau: Merlot and Cabernet Blend, Bordeaux
  • St-Germain Sparkling Kir: Sparkling Wine and St-Germain Elderflower liqueur
  • Kronenbourg Blanc 1664 Pale Lager

2017 Germany 


  • Schinkennudeln: Pasta Gratin with Ham and Cheese
  • Roast Bratwurst in a Pretzel Roll
  • Apple Strudel with Vanilla Sauce
  • Lebkuchenherz: Decorated Gingerbread Heart


  • Radeberger Zwickel Pilsner (Unfiltered)
  • Selbach Bernkasteler Kurfürstlay Riesling Kabinett, Mosel
  • Dr. Heyden Oppenheimer Sacträger Riesling Spätlese, Rheinhessen
  • Selbach Riesling Classic Dry, Mosel

2017  Greece 


  • Loaded Greek “Nachos”: Pita Chips, Meatless Sausage Crumbles, and Vegan Tzatziki
  • Taste of Greece: Stuffed Grape Leaves with Lemon Dill Sauce, Grilled Octopus and Feta Cheese Dip with Warm Pita
  • Spanakopita
  • Bougatsa: Warm Phyllo Dough Strudel with Sweet Vanilla Custard, Lemon Honey Syrup and Cinnamon


  • Domaine Skouras Moscofilero, Peloponnese
  • Domaine Sigalas Assyrtiko, Santorini
  • Argyros Atlantis Red Blend, Santorini

2017 Hawai’i 


  • Kalua Pork Slider with Sweet and Sour DOLE® Pineapple Chutney and Spicy Mayonnaise
  • Grilled Tuna Tataki with Seaweed Salad and Pickled Cucumbers and Wasabi Cream
  • Teriyaki-glazed SPAM® Hash with Potatoes, Peppers and Onions and Spicy Mayonnaise
  • Passion Fruit Cheesecake with Toasted Macadamia Nuts


  • Maui Brewing Company Bikini Blonde Lager
  • Florida Orange Groves Sparkling Pineapple Wine
  • Mai Tai featuring Sammy’s Beach Bar Rum

2017  Hops & Barley 


  • New England Lobster Roll
  • Smoked Beef Brisket and Pimento Cheese served on Griddled Garlic Toast
  • Freshly Baked Carrot Cake and Cream Cheese Icing


  • New Belgium Brewing Fat Tire White Ale, Fort Collins, CO
  • Anchor Brewing Liberty Ale, San Francisco, CA
  • Orange Blossom Brewing Foxtail Cold Brew Coffee Pilsner, Orlando, FL
  • Mer Soleil Reserve Chardonnay, Santa Lucia Highlands
  • Atalon Pauline’s Cuvée Red Blend, Napa Valley

2017 India – Newly Returning for 2017


  • Warm Indian Bread with Pickled Garlic, Mango Salsa and Coriander Pesto Dips
  • Madras Red Curry with Roasted Cauliflower, Baby Carrots, Chickpeas and Basmati Rice (GF)
  • Korma Chicken with Cucumber Tomato Salad, Almonds, Cashews and Warm Naan Bread
  • Pistachio Cardamom Bundt Cake with Chocolate Coconut Mousse


  • Sula Chenin Blanc, Nashik
  • Sula Shiraz, Nashik
  • Kingfisher Lager
  • Mango Lassi (Non-Alcoholic)

2017 Intermissions Cafe 


  • Asian Chicken Salad with Noodles
  • Southwest Chicken Wrap
  • Tuna Salad with a Croissant
  • Vegetable Wrap
  • Hummus with Carrots and Celery
  • Fruit and Cheese Plate
  • Grapes
  • Assorted Blue Diamond Almond Packs
  • Duda Farms Celery Snackers
  • Key Lime Pie
  • Brownie

2017 Ireland 


  • Roasted Irish Sausage with Colcannon Potatoes and Onion Gravy
  • Warm Irish Cheddar Cheese and Stout Dip with Irish Brown Bread
  • Warm Chocolate Pudding with Irish Cream Liqueur Custard


  • Bunratty Meade Honey Wine
  • Guinness Blonde American Lager
  • Twinings® Pumpkin Chai Tea Frozen Cocktail with Caramel Vodka
  • Twinings Pumpkin Chai Tea and Caramel Shake (Non-Alcoholic)

2017 Islands of the Caribbean


  • Jamaican Beef Patty with Mango Salsa
  • Mojo Pork with Black Beans, Cilantro Rice, and Pickled Red Onions (GF)
  • Quesito: Puff Pastry with Sweetened Cream Cheese and Guava Sauce


  • Carib Lager
  • Caribbean White Sangria
  • Frozen Mojito

2017  Italy 


  • Crispy Calamari with Spicy Pomodoro Sauce
  • Costoletta di Agnello alla Marchigiana: Braised T-Bone Lamb Chops and Potatoes with Vidalia Onions, Thyme, Bay Leaf and Lamb Jus
  • Absolut Penne: Vodka Sauce with Shrimp
  • Cannoli al Cioccolato: Chocolate-covered Cannoli filled with Sweet Ricotta, Chocolate and Candied Fruit


  • Pinot Grigio
  • Chianti
  • Prosecco
  • Corbinello
  • Moscato
  • Frozen Margarita with Limoncello and Tequila
  • Moretti Lager Beer
  • Moretti La Rossa Double Malt Beer

2017  Japan 


  • Wasabi Shumai Steamed Pork Dumplings
  • Salmon BLT Sushi Roll
  • Teriyaki Ginger Pork


  • Pom Pineapple Sake Cocktail
  • Kara Tamba Tarekuchi Dry Sake
  • Yukikage “Snow Shadow” Junmai Sake
  • Sapporo Lager

Light Lab – NEW for 2017!


  • T=CC2: Vanilla Tonic Water and Cotton Candy (Non-Alcoholic)
  • RGB: Citrus Apple Freeze (Non-Alcoholic)
  • Bleu Spectrum: Blanc de Bleu Cuvée Mousseux with Boba Pearls
  • Founders Brewing Company Green Zebra Watermelon Gose Ale, Grand Rapids, MI
  • Elysian Brewing Space Dust IPA, Seattle, WA
  • Blue Point Brewing Company Hoptical Illusion IPA, Patchogue, NY
  • Sixpoint Brewery Mad Scientist Radian Flux, Brooklyn, NY
  • Playalinda Brewing Company Robonaut Red Ale, Titusville, FL
  • Left Hand Brewing Company Polestar Pilsner, Longmont, Colorado

2017 Mexico 


  • Rib Eye Taco: Marinated Rib Eye, Roasted Chipotle Sauce and Grilled Scallions on a Corn Tortilla
  • Tequila Chipotle Shrimp: Served on a Black Bean Huarache garnished with Red and Green Cabbage, Queso Fresco and Crema Mexicana
  • Cajeta Mousse served with Cajeta Sauce and White Chocolate Flakes


  • Prickly Pear Margarita
  • Classic Pomegranate Margarita
  • Mexican-style Sangria
  • Pacifico Lager with Floater

2017  Morocco 


  • Kefta Pocket: Seasoned Ground Beef in a Pita Pocket
  • Spicy Hummus Fries with Cucumber, Tomato, Onions and Tzatziki Sauce
  • Chocolate Baklava: Rolled Phyllo Dough with Toasted Almonds and Dark Chocolate Sauce


  • Moroccan Sangria
  • Casa Pale Lager
  • Les Trois Domaines Guerrouane White Wine, Meknes
  • Mimosa Royale: Sparkling Wine and Orange Juice topped with Orange Liqueur

2017  New Zealand 


  • Lamb Meatball with Spicy Tomato Chutney
  • Steamed Green Lip Mussels with Garlic Butter and Toasted Breadcrumbs*
  • Seared Venison Loin with Wild Mushroom Marsala Sauce and Kumara Purée

*Mussels provided by Mark Foods


  • Kim Crawford Sauvignon Blanc, Marlborough
  • Nobilo Icon Pinot Noir, Marlborough
  • Frozen Wine Cocktail featuring Kim Crawford Sauvignon Blanc

2017  Patagonia 


  • Beef Empanada
  • Grilled Beef Skewer with Chimichurri Sauce and Boniato Purée (GF)


  • Verum Pinot Noir, Rio Negro
  • Bodega Noemía de Patagonia “A Lisa” Malbec, Rio Negro

2017 Refreshment Cool Post 


  • Spicy Hot Dog with Kimchi and Mustard Sauce


  • Bain’s Cape Mountain Whisky & Frozen Coke


2017 Refreshment Port 


  • Croissant Doughnut with Cinnamon and Sugar
  • Fried Chicken Breast Nuggets with DOLE Pineapple Sweet and Sour Sauce
  • Pineapple Dole Whip Soft-Serve Ice Cream


  • Pineapple DOLE Whip Soft-Serve Ice Cream with Bacardi Coconut Rum
  • Dragon Berry Refresher featuring Bacardi Dragon Berry Rum

2017 Scotland  


  • Traditional Scottish Lamb Stew with Neeps and Tatties
  • Fresh Potato Pancake with Scottish Smoked Salmon and Herbed Sour Cream
  • The Tipsy Laird: Whiskey-soaked Cake with Lemon Cream and Toasted Oats


  • Citrus Thistle featuring Hendrick’s Gin
  • Belhaven Brewery Scottish Ale

2017 Spain


  • Charcuterie in a Cone with a selection of imported Spanish Meats, Cheeses, Olives and an Herb Vinaigrette
  • Traditional Spanish Paella with Shrimp, Mussels, Chicken and Crispy Chorizo (GF)
  • Seafood Salad with Shrimp, Bay Scallops and Mussels, Extra Virgin Olive Oil, White Balsamic Vinegar and Smoked Paprika (GF)
  • Sweet Olive Oil Cake with Powdered Sugar and Lemon Curd


  • Rafael Palacios Bolo Godello, Valdeorras
  • Bodegas y Viñedos Artazu Garnacha Rosado, Navarra
  • Casa Castillo Monastrell, Jumilla

Thailand — Newly Returning!


  • Marinated Chicken with Peanut Sauce and Stir-fried Vegetables
  • Seared Shrimp and Scallop Cake with Cold Noodle Salad
  • Red Hot Spicy Thai Curry Beef with Steamed Rice


  • Helfrich Gewürztraminer, Alsace
  • Singha Lager

2017 Wine and Dine Studio 


  • Pulled Duck Confit with Cannellini Bean Ragoût and Zinfandel Reduction
  • Seared Scallops, Truffled Celery Root Purée, Brussel Sprouts and Wild Mushrooms featuring Melissa’s Produce
  • Trio of Artisan Cheese
    • Fromager Affirois de Excellence served with toasted Baguette
    • Point Reyes Original Blue served with Apricot Jam
    • Point Reyes Toma served with Honey
  • Artist Palette of Cheese and Wine
    • Trio of Artisan Cheese paired with Round Pond Estate Sauvignon Blanc, St. Francis Chardonnay and Recuerdo Malbec


  • Round Pond Estate Sauvignon Blanc, Rutherford
  • St. Francis Chardonnay, Sonoma County
  • Recuerdo Malbec, Argentina
  • Eden Canyon “Jolie” Red Blend, California
  • Meiomi Rosé, California

Additional Festival Locations


2017  Block & Hans 


  • Mmmhops Pale Ale, Tulsa, OK
  • Frozen Spiked Tea with Orlando Orange Vodka
  • McKenzie’s Seasonal Reserve Hard Cider, West Seneca, NY
  • Honor Warrior IPA, Chantilly, VA
  • JDub’s Bell Cow Porter, Sarasota, FL
  • Kentucky Bourbon Barrel Ale, Lexington, KY
  • Victory Golden Monkey, Downingtown, PA
  • Killer Whale Cream Ale, Jacksonville, FL


Fife & Drum


  • Hanson Brother’s Festive Ale Saison, Tulsa, OK


2017 Joffreys Coffee and Tea: Coffee Carts 

  • The American Adventure: Frozen Strawberry-Lemon Sunset – Layered frozen Strawberry and Lemon topped with Grey Goose Vodka
  • Canada: Kahlúa-tini Iced Coffee – Our famous roasted coffee, chilled then topped with Kahlúa, Grey Goose Vodka and rich, creamy Half & Half
  • Disney Traders: Passion-rita – Frozen Passion Fruit thrills with juicy sweet flavors, a hint of tartness, blended with 1800 Tequila
  • Future World East: Spiked Chai Latte – Iced, Frozen or Hot Chai Tea Latte with Chai Spices, creamy Vanilla and blended with Baileys Irish Cream


2017 The Chocolate Experience 


  • Banfi Rosa Regale, Piedmont
  • Ghirardelli Drinking Chocolate
  • Lasseter Chemin de Fer

RECIPE: Epcot Food and Wine Festival: Warm Chocolate Lava Cake with Baileys Ganache


Epcot Food and Wine Festival: Warm Chocolate Lava Cake with Baileys Ganache – Ireland 2012

Serves 6


For Chocolate Lava Cake:

8 1-ounce semisweet chocolate squares, chopped, or 1 cup semisweet chocolate chips

2 sticks butter

5 egg yolks

4 whole eggs

3/4 cups sugar

1/3 cup all-purpose flour

For Ganache:

1/4 cup heavy cream

1/4 cup Baileys Irish Cream

4 ounces milk chocolate


For Cake:

  1. Preheat oven to 375°F. Lightly butter sides of 6 individual (3/4 cup) ramekins. Lightly coat with sugar, shake out excess.
  2. Melt chocolate and butter in top of double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes.
  3. Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes.
  4. Fold in chocolate mixture.
  5. Sift flour, then fold into batter, mixing until smooth.
  6. Divide batter among prepared cups, filling 3/4 full.
  7. Place on a baking sheet and bake about 25 minutes or until sides of cake are set and middle is still soft. Do not overbake.
  8. Using a small knife, cut around sides of cake to loosen. Invert onto plates and drizzle with ganache.

For Ganache:

  1. Stir together cream and Baileys in a small saucepan over medium heat. Just before boiling point, remove from heat and stir in milk chocolate.

Cook’s Notes: You can also use muffin tins; recipe makes 12. Bake for 15 minutes or until set and middle is still soft.

Teriyaki Chicken Sliders with Dole Pineapple Jam from the Disney California Adventure Food & Wine Festival – 2016


Teriyaki Chicken Sliders with Dole Pineapple Jam

Disney California Adventure – Food and Wine Festival 2016

Makes 8


1/2 cup teriyaki sauce

2 tablespoons Dole pineapple juice

8 boneless, skinless chicken thighs

2 tablespoons butter

8 Hawaiian slider rolls



1 tablespoon butter

1 small onion, diced

3 tablespoons sugar

3 tablespoons white balsamic vinegar

1 (8-ounce) can Dole pineapple tidbits, drained

1/2 teaspoon chopped Fresno chile

1/2 teaspoon chopped jalapeño pepper



Combine teriyaki sauce and pineapple juice in a small bowl. Pour over chicken thighs, cover and refrigerate for 1-8 hours.

Preheat a gas or charcoal grill to 350°F.

Drain marinade from chicken and grill 5 to 7 minutes on each side, or until fully cooked.

Cut Hawaiian rolls in half and brush with butter. Place on grill for 1 to 2 minutes, or until golden brown.

Serve with pineapple jam.



While chicken marinates, heat butter in a medium saucepan over medium heat. Add chopped onion and cook for 5 minutes, until soft and translucent.

Add sugar, vinegar and pineapple to saucepan. Cook over low heat, stirring occasionally, for 15 minutes, or until thick. Stir in chopped Fresno chiles and jalapeños.

Set aside until ready to serve.

Recipe: Spaetzle with Creamy Mushroom Ragout Epcot Food and Wine Festival 2007, Germany


Spaetzle with Creamy Mushroom Ragout
Epcot Food and Wine Festival 2007, Germany
Serves 6

Mushroom Ragout
2 tablespoons canola oil
2 tablespoons shallots, finely chopped
1 tablespoon garlic, finely chopped
1 cup Oyster mushrooms
1/2 cup Cremini mushrooms
1/2 cup button mushrooms
1/4 cup Riesling wine
2 cups water
2 tablespoons cornstarch
Kosher salt and freshly ground black pepper

3 cups all-purpose flour
1/2 cup semolina flower
3 tablespoons of sea salt
3/4 cup water
10 whole eggs
2 tablespoons vegetable oil
2 tablespoons butter
Sea salt and freshly ground black pepper

1. In a large frying pan, heat the canola oil and add the shallots. Cook shallots for 2 minutes then add the garlic and all of the wash and quartered mushrooms. Deglaze the pan with the Riesling, let cook for 2 minutes.

2. Combine the water with the cornstarch and add it to the mushrooms. Bring the liquid to a boil, stirring until sauce thickens. Season to taste with salt and pepper. Set aside and keep warm.

3. To make the spaetzle, mix the all-purpose flour, semolina flour and salt together until well incorporated. Add the water and eggs mixing until the dough has a firm but wet consistency. In a 10-quart pot, fill 3/4 full with water and are 2 tablespoons vegetable oil. Bring water to a boil and using a spaetzle press or a large-holed colander, press the dough through the holes and dropped directly into the boiling water. The spaetzle is cooked once it rises to the top, about 3- 5 minutes. Transfer the spaetzle to a colander with a slotted spoon and set aside to drain for 2 minutes.

4. Melt 2 tablespoons of butter in a large frying pan over medium heat, and sauté the spaetzle, seasoning with salt and pepper as you cook, for 1 – 2 minutes or until golden brown.

5. Divide spaetzle onto 6 serving plates and serve with mushroom ragout on top.

Epcot International Food & Wine Festival – August 31 – November 13, 2017

Booth list and Menu for 2017 can be found here. 

While we are now enjoying the long days of summer before you know it, it will be fall and time for the annual Food and Wine Festival at EPCOT. This year’s festival will be the longest ever covering 75 days from August 31 to November 13, 2017.

Featuring fantastic special events, culinary and beverage demonstrations, celebrity chefs, and the ever-popular World Showcase Marketplace tasting booths, this is a not-to-be-missed opportunity!

EPCOT Food and Wine Festival - Menus from 2016

Photos and menus from the 2016 Food and Wine Festival

Marketplace Booths info:

This year, not only have they upped the days to enjoy the festival, they have also upped the number of Marketplace booths from 30 to 35, while a finalized list of all the booths for this year has not been released, here is a list from the 2016 festival:

  • Islands of the Caribbean
  • Chocolate Studio
  • Wine & Dine Studio
  • CHEW Collective
  • Africa
  • Australia
  • Belgium
  • Brazil
  • Brewer’s Collection
  • Canada
  • China
  • Craft Beers
  • Desserts & Champagne
  • Farm Fresh
  • France
  • Germany
  • Greece
  • Hawaii
  • Hops & Barley
  • Ireland
  • Italy
  • India
  • Japan
  • Mexico
  • Morocco
  • New Zealand
  • Patagonia
  • Poland
  • Scotland
  • South Korea
  • Spain

In addition to these booths, there will also be other spots to get Food & Wine Festival food and drink offerings, including Craft Beers, Desserts & Champagne, and Refreshment Outpost, and Joffey’s Coffee & Tea Company will also offer specialty alcoholic drinks at the 4 stands located through EPCOT.

Not confirmed but the rumored new 5 Marketplace Booths will be the following:

  • Avocados of Mexico
  • Cheese – Hosted by Boursin
  • Beer (in the former Segway room of Innoventions)
  • Flavored by Fire
  • Active Eats
  • Spain

The majority of the Marketplace booths will be found along the lagoon in the World Showcase; with others being found behind MouseGears and along the path to the World Showcase heading toward Canada.


Festival Welcome Center:

The Festival Center is located in what used to be the Wonders of Life pavilion. The gold domed building located next door to the Universe of Energy. Inside you will find different things to do, see and buy. And if you missed them at the front gate, you can also pick up your map, events guide and festival passport. All needed to help you get the most out of your day.


For the 2016 Festival you were able to pick up two items to help you pay for your food and drink around the world here at the Festival Center.

The first was the Tasting Sampler: it was a thick card on a lanyard that held either 8 tasting tabs ($60.00 + tax) or 16 tasting tabs ($109.00 + tax). The Tasting Sampler is good until the end of the festival, so you don’t have to use them all in one day. One tab will let you purchase one drink OR one food item at any of the food kiosk. Limit 1 item per tab. There will be some restrictions, but they seem to be on the higher end food and drink items. If I remember last year, anything over $11, you could not use the tabs on; you had to pay out of pocket for that item. There will be a list of what you can’t use the tabs for on the back of the card. Along with the Tasting Sampler tab card you also received a commemorative pin. This is the only way to get the pin, if you are looking to add it to your collection.


The second was a commemorative Gift card and lanyard with a medallion. This is basically a Disney Gift Card that you have to load a minimum of $200 on to receive the card and lanyard. The gift card can be used like cash at all the kiosk and gift shops and has no restrictions on what you can buy with it. Disney Gift card have no expiration date. So if you don’t use the whole $200 (And I don’t see that happening) you can save the card for another day of your trip or even your next visit to the parks. The card can be reloaded at any time, be it at the food booths, gift shops or guest relation.

EPCOT Food and Wine mini-wrist gift card

Another gift card option in the mini wrist band card, you must put a minimum of $15 dollars on the card when you first purchase it. After that you can put as much or as little on it as you like. Personally, I am a fan of the wrist band gift card. It’s nice not have to take my debit or credit card out every time I go to pay for something. And now you don’t even have to take it off your wrist. You just show the back of the card to the Cast Member and they will scan it, with their hand held scanner.  Just like the $200 gift card…you can reload the card with money throughout the day or even bring it back on your next visit and use it again.

If you are on the Disney Dining plan…many of the food items at the Marketplace Booths are available for purchase with your snack credits. When you are looking the menus, anything with this symbol: DDP-logo is a snack credit option.

But all the booths take cash, debit card and credit cards; if that is the route you are looking to take on your festival journey.

Ghirardelli: The Chocolate Experience:




This exhibit is found at the very back of the Festival Center and something everyone should check out. Here you will be able to get a free piece of Ghirardelli chocolate, learn a little chocolate history as well as enjoy the Chocolate Art exhibit. Each piece of chocolate art was put together by Pastry chefs that work at many of Walt Disney World’s Signature Dinning locations. Along with looking at great pieces of chocolate art, you can purchase a little container that will let you mix and match as many chocolate squares as you can fit into it and with nearly every flavor that Ghirardelli makes there for the choosing, filling that container will happen faster than you think. You can also purchase pre-bagged chocolate squares or a small cup of drinking chocolate. As well as try red wines that go well with chocolate, for an additional charge.


Also found at the festival center will be the largest of the festival merchandise shops. Here you will be able to pick up the festival logo merchandise like pins, shirts, hats, aprons, kitchenware, annual pass only items and Dooney Bourke limited release items.

Festival merchandise can also be found through out the world showcase, among the food booths.


The Festival Wine shop can also be found at this location. Here you will be able to browse through hundreds of different wines, champagnes, and Prosecco offered at the food booths for the festival.


The festival center is also the location for the food and drink demonstrations and seminars. It is also the building you will go to for book or wine bottle signings…

Seminars/Demonstration info from 2016, may change for 2017:

Wine/Beverage seminars: Learn tips from a wine or beverage expert and sample the selections.  Daily at 1:00, 3:00, and 5:30 pm. Cost is $15, tax included. Call 407-WDW-FEST to book.

Culinary demonstrations: These 45-minute demonstrations will give you tips and samples from chefs and beverage professionals.  Daily at 12:00 and 2:00 pm. Cost is $15, tax included. Call 407-WDW-FEST to book.

Mixology Seminars: Learn how to prepare both trendy and classic cocktails from a professional mixologist.  Daily at 6:00 pm.  Cost is $15. Call 407-WDW-FEST to book.

Back to Basics – Pick up tips from the pros to make your next dinner party a success.  Festival Welcome Center, Spotlight Stage.  Fridays-Sundays 1:15 and 3:15pm.

Cheese Seminars at the Festival Center: Learn about cheese from experts and other industry professionals. The featured cheese will be paired with selected wines and introduced by a knowledgeable wine representative. Saturdays from 9:15-10:45am. $89 per guest, plus tax, gratuity included.

Book Signings and Meet & Greets: Meet authors and other personalities speaking at the Festival. There will be the opportunity for you to get your purchased books and merchandise items autographed.  Check daily schedules.

Bottle Signings: Meet the winemakers and get your purchased bottle of wine autographed.  Check daily schedules.


Eat to the Beat Concert Series…every night of the festival a new musical artist or group will take the American Garden theater stage and put on a 15 to 20 minute performance 3 times a night at 5:30pm, 6:45pm and 8:00pm. List of this year’s lineup can be found here.

Other culinary events that will be going on during the festival, but dates have not been released yet, will be:

What’s Cookin’ With… – This plated brunch will be hosted by a celebrity guest. Festival Welcome Center, Chef’s Showcase. Fridays and Sundays from 9:15-10:45am, 10:00am-12:00pm. $129 per guest, plus tax, gratuity included.

Rockin’ Burger Block Party – serving specialty burgers and sliders inspired by musicians. There will be a DJ spinning for guests to take the dance floor.  World Show Place Events Pavilion.  Theme park admission is required.

Party for the Senses – Held in the World Show Place Events Pavilion, this elegant party is perfect for foodies.  Sample great food from famous chefs, 50 wines and beers and live entertainment. Held every weekend in October.

Food & Beverage Pairings – Celebrate the marriage of regional wines and beers as paired with accompanying cuisines. Info from 2016…might change for 2017.

Italian Regional Food and Wine Pairing Luncheon: This 5-course meal will showcase ingredients found across Italy and used in regional specialties.  Tutto Gusto at Tutto Italia Ristorante, Mondays, Wednesdays and Fridays, 12:00-2:30pm, $99 per person.

French Family Meal Traditions: Every week, a chef from Monsieur Paul will prepare one of their favorite dishes from their childhood in France.  Guests will also receive The Best of Paul Bocuse, a step-by-step recipe book full of food photography.  Monsieur Paul in France Pavilion, Fridays and Sundays from 10/7-11/13 1:30-3:30pm, $95 per person.

Hibachi Experience: An interactive experience with six courses prepared at your table by Teppan Edo chefs, showcasing Japanese Teppan cooking techniques.  Sake pairings will accompany each course. Teppan Edo, September 20, 27, October 4, 11, 18, 25 and November 1 and 8, 4:30-6:30pm, $160 per person.

Italian Food, Wine vs. Beer Pairing: 4-course menu of Southern Italy’s hearty dishes, regional wines and craft beers. Via Napoli Ristorante e Pizzeria, Tuesdays and Thursdays 1:30-4:00pm, $88 per person.

Japanese Craft Beer Tasting: Sample various micro brews and discover how they complement the flavors of 6 traditional dishes.  Katusura Garden Deck, Japan Pavilion. Select Wednesdays (Spetember 21, 28, October 5, 12, 19, 26, November 2, 9), 1:00-2:00pm, $60 per guest, plus tax, gratuity included.

Mediterranean Food & Wine Pairing: A five-course dinner served in the atmosphere of the Moroccan seashore. Spice Road Table, Morocco, Mondays and Wednesdays 1:00-3:00pm, $65 per person.

Mexican Tequila Lunch: Regional dishes from Mexico will be paired with a selection of tequila. La Hacienda de San Angel, Mexico Pavilion, Thursdays, Fridays and Saturdays 12:00-1:30pm, $85 per person.

Moroccan Food & Wine Pairing: Experience authentic Moroccan dishes paired with wines. Restaurant Marrakesh, Morocco at Epcot, select Tuesdays at 3:30-5:00pm (September 20, 27, October 4, 11, 18, 25, November 1, 8), $62 per guest, plus tax, gratuity included. Theme park admission required.

Parisian Breakfast: Enjoy a French breakfast at Chefs de France.  Freshly made baguettes, brioches, croissants, coffee, tea, hot chocolate and orange juice.  The baguettes are made from scratch at Les Halles Boulangeries Patisserie. Chefs de France in France Pavilion, select Saturdays 9:00-10:30am (September 24, October 1, 8, 15, 22, 29 November 5, 12), $40 per person.

The Parisian Afternoon: An assortment of finger sandwiches, delicate petit fours and macarons will be served with unlimited mimosas at Monsieur Paul.  Select Saturdays 1:30-3:30pm (October 1, 8, 15, 22, 29, November 5, 12), $55 per person.

Tokyo Pairing: Enjoy three tasting-size portions of Japanese cuisine, paired with sake and Japanese craft beer. Tokyo Dining, Japan at Epcot. Thursdays, 4:30-6:00pm. $150 per guest, plus tax, gratuity included. Theme park admission is required.

The Signature Dining Series (List from 2016….prices and list could change for 2017)

*All prcies are listed with gratuity, but without tax.  Theme park admission is required for all events.  Call 407-WDW-FEST to book or check epcotfoodfestival.com to book select events.

The Signature Dinner is a meal with wine pairings. A Host Chef teams with a Representative from one of the hosting wineries who will present the dinner’s wine. Prices are listed per person, plus tax, gratuity included.  Theme park admission is not required, except for The Hollywood Brown Derby and Le Cellier Steakhouse.

The BOATHOUSE: 9/15/16, 11:30am, Robert Getchell, $150

ESPN Club: 9/20/16, 12:00pm, Paul Napoli, $119

Narcoossee’s: 9/24/16, 12:00pm, Lawrence Searl, $199

Jiko – The Cooking Place: 9/24/16, 6:00pm, Daniel Sicilia, $199

ESPN Club: 9/27/16, 12:00pm, Paul Napoli, $119

Portobello Country Italian Trattoria: 9/28/16, 7:30pm, Tony Mantuano, $110

ESPN Club: 10/4/16, 12:00pm, Paul Napoli, $119

Trattoria al Forno: 10/5/16, 12:30pm, Christian Rumpler, $139

Yachtsman Steakhouse: 10/6/16, 5:00pm, Joseph Haverlin, $229

Artist Point: 10/8/16, 11:30am, Michael Gonsalvez, $169

Contemporary Catering Chef’s Table: 10/14/16, 7:30pm, Frank Brough, $259

Raglan Road: 10/20/16, 6:30pm, Kevin Dundon, $177

The Hollywood Brown Derby: 10/20/16, 6:00pm, Stephen Shepherd, Craig Schleider, and The Derby Chefs, $199

Victoria & Albert’s: 10/21/16, 6:30pm, Scott Hunnel, $600

The Wave…of American Flavors: 10/26/16, 12:30pm, Russell Palmer, $169

Flying Fish: 10/27/16, 6:00pm, Tim Majoras, $199

California Grill: 10/27/16, 6:00pm, Dennis Thompson, $319

Afternoon Tea at Crescent Solarium: 10/28/16, 1:00pm, Lorene Vanetti, $79

Trattoria al Forno: 11/2/16, 12:30pm, Christian Rumpler, $139

Flying Fish: 11/3/16, 6:00pm, Tim Majoras, $199

Trattoria al Forno: 11/10/16, 6:30pm, $169

Flying Fish: 11/10/16, 6:00pm, Tim Majoras, $199

Jiko – The Cooking Place: 11/12/16, 6:00pm, Daniel Sicilia, $199